~ Hens are typically deprived of basic needs and then brutally killed whether the industry labels it “free range” and “cage free” or not.

~ Birds are not legally protected and suffer abuses that are crimes if inflicted upon a cat or dog.

~ We all have an obligation to prevent cruelty, suffering and unjust killing .

~ There is no dietary need for eggs. In fact, eggs are high in fat and cholesterol.

~ Doctors and scientists have traced diseases like swine flu and avian bird flu to large farms where animals are severely confined.

How?

~ You can still have your cake and eat it too! Delicious desserts can be made without eggs.

~ Eggs are often used in baked products because they bind things together. But there are many ways to do that!

Baking Tips

Vinegar and baking soda: For a rising or lightening effect in cakes, cupcakes and breads, combine 1 teaspoon of baking soda with 1 tablespoon of vinegar.

Ground Flaxseed: Rich in essential omega 3 fatty acids, 1 tablespoon of ground flaxseed whisked with 3 tablespoons of water in a blender or food processor will replace one egg. Flaxseed works best in nutty, grainy items like pancakes, waffles, bran muffins and oatmeal cookies.

Bananas: For its binding abilities, half of a potassium and magnesium rich mashed or pureed banana will generally replace one or two eggs in breads, muffins, cakes and pancakes.

Applesauce: Full of fiber and vitamin C, unsweetened applesauce offers the binding and moisture needed in baked goods. ¼ cup equals one egg. Applesauce works best when you want the results to be moist, as in brownies.

Silken Tofu: Rich in protein and fiber, but without the cholesterol and little, if any, saturated fat, this soy-based ingredient works best in dense, moist cakes and brownies. One egg can be replaced with ¼ cup of tofu whipped in a blender or food processor.

Egg replacer powder: This non-perishable potato based product works universally, but is best in cookies.

Adapted from The Joy of Vegan Baking; The Compassionate Cooks’ Traditional Treats and Sinful Sweets, by Colleen Patrick-Goudreau, 2007.